Crunchycornmedley Recipes

Steps:

• Brush each ear of corn with about a tablespoon of ranch dressing.
• Spread the ground corn chips onto a plate and roll each ear of corn in the ground chips to completely coat each ear. Serve.

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, combine vinegar, sugar, oil, salt and pepper; whisk until sugar is dissolved. Pour over corn mixture; toss to coat. Cover and refrigerate for at least 3 hours. Stir just before serving; serve with a slotted spoon.

Steps:

• In a large serving bowl, combine the first 8 ingredients.
• In a small bowl, combine vinegar, sugar, oil, salt and pepper; whisk until sugar is dissolved.
• Pour over corn mixture; mix well.
• Cover and chill for at least 3 hours.
• Stir just before serving; serve with a slotted spoon.

Steps:

• Melt butter in a large non stick skillet and stir in corn, sugar and cornmeal.
• Cover and cook over medium low heat for 20 minutes, stirring occasionally.
• Season to taste with salt and pepper and let stand for 10 minutes before serving.

Steps:

• Preheat oven to 300 degrees. Butter a large rimmed baking sheet; set aside. Place popcorn in a large bowl; if using cashews, add to bowl and toss to combine. Set aside.
• In a small saucepan, bring butter, sugar, 1/8 teaspoon salt, and 2 tablespoons water to a boil, stirring constantly. Working quickly, drizzle popcorn with sugar syrup, and toss.
• Spread popcorn evenly on prepared baking sheet. Bake, tossing occasionally, until golden and shiny, about 40 minutes. Transfer hot popcorn to parchment-paper-lined baking sheet; let cool.

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Heat oil in a large saucepan over medium-high heat. Put 4 popcorn kernels into the oil and cover until popped; add remaining kernels to the saucepan in an even layer. Cover and remove from heat, about 30 seconds. Return to heat and gently shake pan back and forth over the burner until popping slows to several seconds between pops, 1 to 2 minutes. Remove from heat and transfer to a large bowl.
• Combine brown sugar, butter, corn syrup, and salt in a 2-quart saucepan. Bring to a boil, stirring constantly. Let boil for 5 minutes more without stirring. Remove from heat and stir in vanilla extract and baking soda. Stir well. Pour over the popcorn; mix until evenly coated. Transfer to a shallow oven-safe pan.
• Bake in the preheated oven, stirring every 15 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.

Steps:

• In a large saucepan, combine all ingredients. Cook, uncovered, over medium heat until berries pop, about 15 minutes, stirring occasionally. Transfer to a small bowl; refrigerate, covered, until cold.